Copycat Costco Pumpkin Cheesecake Recipe

Among the festive treats that take the spotlight every year, Costco Pumpkin Cheesecake has gained legendary status—and for good reason. Its creamy, spiced filling, paired with a buttery graham cracker crust, is the kind of indulgence that makes every bite feel like a warm hug on a crisp autumn day.

How to make Costco Pumpkin Cheesecake

Costco Pumpkin Cheesecake is a seasonal dessert sold at Costco’s bakery, usually around fall and the holiday season.

Ingredients

For the Graham Cracker Crust:

2 cups of graham cracker crumbs (about 15 full graham crackers, finely crushed)
1/3 cup granulated sugar
1/2 cup unsalted butter, melted
1/2 tsp cinnamon (optional, for extra flavor)

For the Cheesecake Filling:

3 (8 oz) packages of cream cheese, softened to room temperature
1 cup granulated sugar
1/2 cup light brown sugar, packed
1 can (15 oz) pumpkin puree (not pumpkin pie filling)
3 large eggs
2/3 cup heavy cream
1/4 cup sour cream
2 tbsp all-purpose flour
2 tsp pure vanilla extract
1 1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground ginger
1/4 tsp ground cloves (optional, for an extra holiday touch)

For the Sour Cream Topping (Optional):

1 cup sour cream
1/4 cup powdered sugar
1/2 tsp vanilla extract

Instructions

Step 1: Preheat Your Oven

Preheat your oven to 325°F (163°C).
Grease a 9-inch springform pan and line the bottom with parchment paper for easy removal.

Step 2: Make the Graham Cracker Crust

In a medium mixing bowl, combine the graham cracker crumbs, granulated sugar, melted butter, and cinnamon (if using). Mix until the crumbs are evenly coated and resemble wet sand.
Press the mixture firmly into the bottom of the prepared springform pan and slightly up the edges (about 1 inch). Use the back of a flat measuring cup to create an even and compact crust.
Bake the crust for 10-12 minutes, then let it cool completely while you prepare the filling.

Step 3: Prepare the Pumpkin Cheesecake Filling

In a large mixing bowl (or the bowl of a stand mixer), beat the softened cream cheese on medium speed until smooth and creamy, about 2-3 minutes.
Add the granulated sugar and brown sugar, and beat for another 1-2 minutes, scraping the sides of the bowl as needed.
Mix in the pumpkin puree, heavy cream, sour cream, and vanilla extract until fully combined.
Add the eggs one at a time, beating on low speed after each addition to avoid overmixing (overmixing can cause cracks in the cheesecake).
Finally, sift in the flour, cinnamon, nutmeg, ginger, and cloves. Fold everything together until the filling is smooth and well-incorporated.

Step 4: Assemble and Bake the Cheesecake

Pour the filling over the prepared crust, using a spatula to smooth the top.
Wrap the bottom of the springform pan in two layers of aluminum foil to prevent water from leaking in. Place the pan in a large baking dish or roasting pan and fill the outside pan with hot water (a water bath helps the cheesecake bake evenly and prevents cracks).
Bake for 1 hour and 20-30 minutes, or until the edges are set but the center has a slight jiggle.
Turn off the oven and crack the oven door slightly. Let the cheesecake cool in the oven for 1 hour to prevent sudden temperature changes that can cause cracks.

Step 5: Add the Sour Cream Topping (Optional)

While the cheesecake is cooling, whisk together the sour cream, powdered sugar, and vanilla extract.
Spread the topping evenly over the cooled cheesecake and bake for an additional 10 minutes at 325°F.

Step 6: Chill and Serve

Let the cheesecake cool to room temperature, then cover it and refrigerate for at least 6 hours or overnight (this allows the flavors to fully develop).
To serve, carefully release the cheesecake from the springform pan and slice with a warm knife for clean cuts.

Tips for Success

Use Room Temperature Ingredients: Ensure the cream cheese, eggs, and sour cream are at room temperature for a smooth batter and even baking.
Don’t Overmix the Batter: Overbeating can incorporate excess air, causing cracks when the cheesecake bakes.
Use the Water Bath Method: This step is key to getting that ultra-smooth, crack-free texture Costco’s cheesecakes are famous for.
Refrigeration is Non-Negotiable: Cheesecake tastes best chilled, so plan ahead to give it plenty of time to set in the fridge.
Flavor Customization: Want a deeper spice profile? Add a touch more cinnamon, nutmeg, or cloves to suit your taste!
Decorate It Like Costco: Sprinkle a bit of cinnamon or pumpkin pie spice on top before serving, or pipe whipped cream along the edges for a professional finish.

What to serve with

Costco Pumpkin Cheesecake is already a showstopping dessert on its own—rich, creamy, and bursting with cozy fall flavors. But serving it with the right accompaniments can elevate this treat into a full-on dessert experience.

1. Whipped Cream Toppings

Nothing complements the rich, creamy texture of Costco Pumpkin Cheesecake like a dollop of light, fluffy whipped cream.

2. Ice Cream

Amp up your dessert game by serving a small scoop of ice cream alongside your Costco Pumpkin Cheesecake. The contrast between warm spices and cold ice cream is heavenly. Some great flavors to try include:

Vanilla Bean Ice Cream: A classic pairing that enhances the cheesecake’s warm pumpkin notes without overpowering it.
Cinnamon Ice Cream: Adds a complementary spice to the dessert.
Salted Caramel Ice Cream: The sweet and salty contrast pairs beautifully with the creamy Costco Pumpkin Cheesecake and graham cracker crust.
Butter Pecan Ice Cream: Provides a nutty flavor and added texture to your plate.

Ingredients Substitutes

Whether you’re out of an ingredient, have dietary restrictions, or simply want to tweak the recipe for a unique flavor, there are plenty of substitutes you can use when making a Costco Pumpkin Cheesecake.

Substitutes for the Graham Cracker Crust

If you’re missing graham crackers or want to switch things up, here are some great alternatives:

Digestive Biscuits: Common in Europe, these biscuits are slightly sweet and buttery, making them a perfect replacement for graham crackers.
Gingersnap Cookies: For a spicier, more holiday-inspired crust, replace graham crackers with finely crushed gingersnaps.
Vanilla Wafers: If you prefer a milder flavor, crushed vanilla wafers work well.
Oreo Cookies: For a chocolatey twist, crush Oreos (remove the filling for a less-sweet crust).
Almond Flour Crust (Gluten-Free): For a gluten-free option, mix almond flour, sugar, and melted butter.

Substitutes for Cream Cheese

Cream cheese forms the base of the Costco Pumpkin Cheesecake’s texture and flavor, but there are alternatives if you can’t use it:

Neufchâtel Cheese: This is a lighter version of cream cheese with fewer calories and fat. It has a very similar taste and texture, making it the best direct substitute.
Greek Yogurt (Thickened with Flour): For a lighter version, use 2 cups of full-fat Greek yogurt combined with 2 tablespoons of all-purpose flour.
Mascarpone Cheese: For a richer, creamier filling, substitute mascarpone for cream cheese.
Ricotta Cheese (Blended): Blend ricotta cheese in a food processor to smooth out its texture. Pair it with a tablespoon of sour cream to mimic the taste of cream cheese. Use full-fat ricotta for the creamiest result.
Vegan Cream Cheese: For a dairy-free option, use plant-based cream cheese (e.g., brands like Miyoko’s or Tofutti).

Substitutes for Sugar (Granulated & Brown)

If you’re low on sugar or want to experiment with different sweeteners, try these:

Coconut Sugar: Use coconut sugar as a 1:1 replacement for either granulated or brown sugar. It adds a subtle caramel flavor that complements pumpkin well.
Maple Syrup: Replace sugar with 3/4 cup of pure maple syrup for every cup of sugar.
Note: Reduce other liquids in the recipe slightly to maintain texture.
Honey: Swap out granulated sugar for 2/3 cup of honey per cup and reduce other liquid ingredients slightly.
Cane Sugar: A natural alternative to refined granulated sugar. Use it as a 1:1 substitute.
Monk Fruit Sweetener or Stevia: For a low-carb or keto option, use sweeteners like monk fruit or stevia. Check the packaging for conversion ratios, as these are much sweeter than sugar.

Substitutes for Pumpkin Puree

Pumpkin puree is the heart of this dessert, but there are a few options if you don’t have it on hand:

Sweet Potato Puree: Cook and mash sweet potatoes until smooth, and use the same amount as pumpkin puree.
Butternut Squash Puree: Roast and puree butternut squash, which has a smooth, creamy consistency and mild flavor. Use it as a 1:1 substitute.
Carrot Puree: Cook and blend carrots into a smooth puree for a lighter, sweeter alternative.
Banana (Mashed): If you’re looking for a tropical twist, mashed banana can replace pumpkin puree, but it will create a slightly sweeter and fruitier flavor.

Substitutes for Heavy Cream

Heavy cream adds richness and smoothness to the cheesecake filling, but there are several options you can use:

Half-and-Half: Use an equal amount of half-and-half for a lighter cheesecake.
Full-Fat Milk: Replace heavy cream with whole milk, but note that the cheesecake will be slightly less rich.
Evaporated Milk: Use the same quantity as heavy cream for a great substitute with a similar texture.
Coconut Cream (Dairy-Free): For a dairy-free option, use full-fat coconut cream. It’s rich and creamy, with a subtle coconut flavor.
Plain Greek Yogurt: Replace heavy cream with equal amounts of full-fat Greek yogurt for a slightly tangy and healthier option.

Substitutes for Sour Cream

Sour cream adds tanginess and richness to the filling, but here are alternatives if needed:

Plain Greek Yogurt: This is the closest substitute, as it provides the same tangy flavor and creamy texture.
Buttermilk (Thickened with Flour): Combine buttermilk with 1 teaspoon of all-purpose flour to achieve a thicker texture similar to sour cream.
Crème Fraîche: For a richer option, use crème fraîche, which is slightly less tangy than sour cream.
Coconut Yogurt: A great non-dairy alternative, especially if you need a plant-based ingredient.

Substitutes for Eggs

If you need an egg-free cheesecake (such as for allergies or vegan diets), try these alternatives:

Flaxseed Meal: Mix 1 tablespoon of ground flaxseed meal with 2.5 tablespoons of water for each egg. Let it sit for 5 minutes before using.
Chia Seeds: Mix 1 tablespoon of chia seeds with 3 tablespoons of water, let it gel, and use it as an egg replacer.
Unsweetened Applesauce: Replace each egg with 1/4 cup of unsweetened applesauce.
Mashed Banana: Use 1/4 cup of mashed banana per egg for a fruitier flavor.
Silken Tofu (Blended): Replace each egg with 1/4 cup of blended silken tofu for a smooth and creamy texture.

Final Thoughts

With these substitution options, you can adapt the Costco Pumpkin Cheesecake recipe to fit almost any dietary need, ingredient availability, or flavor preference.

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